Ketengikan (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Ketengikan" in Indonesian language version.

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Allen, J.C. & Hamilton, R.J. (1994). Rancidity in Foods. Springer-Verlag GmbH. ISBN 978-0-8342-1287-9.
Miraliakbari, H. (2007). Tree nut oils: chemical characteristics, oxidation and antioxidants. Library and Archives Canada = Bibliothèque et Archives Canada. hlm. 31. ISBN 978-0-494-19381-5. ^{[pranala nonaktif permanen]}

Erich Lück and Gert-Wolfhard von Rymon Lipinski (2002), "Foods, 3. Food Additives", Ullmann's Encyclopedia of Industrial Chemistry, Weinheim: Wiley-VCH, doi:10.1002/14356007.a11_561
Alfred Thomas (2005), "Fats and Fatty Oils", Ullmann's Encyclopedia of Industrial Chemistry, Weinheim: Wiley-VCH, doi:10.1002/14356007.a10_173
Peter P. Klemchuk (2000), "Antioxidants", Ullmann's Encyclopedia of Industrial Chemistry, Weinheim: Wiley-VCH, doi:10.1002/14356007.a03_091
Freeman, I. P. (2000). "Margarines and Shortenings". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a16_145. ISBN 3527306730.